1. food and drink
2. food
3. grains and pasta

toes
P o tFa
resh
I d e as
More
M e n u I n n o vat i o n
for
Crea t ive ways to prof it f rom America’s f avorit e veget able
Potatoes. The root of innovation.
Potatoes…Goodness Unearthed.™
Year after year, potatoes remain the best-selling side
dish in foodservice. They’re familiar and satisfying,
easy to eat and easy to love. Even the simplest side
of creamy mashed or crispy roasted potatoes has
the power to upsell any entrée you pair it with.
In recent years, consumers have been bombarded
with flawed and negative information about many
of the foods they love.
That kind of popularity can be your key to building
profits all across your menu, because few ingredients
are so well loved and offer such great value for their
food cost.
Fresh thinking. Big profits.
The United States Potato Board is continually
working with leading chefs and operators to develop
new potato menu ideas. At our culinary sessions, it
happens over and over again: Chefs are amazed at
how many truly innovative things they can do with
potatoes once they start thinking about it.
That’s why the United States Potato Board has
embarked on a major initiative to spread the word
that potatoes aren’t just good…they’re good for
you.
It’s called “Potatoes…Goodness Unearthed,” and
it’s a multimedia campaign that’s reaching millions
of consumers nationwide and helping them feel
great about enjoying potatoes as part of a healthy
lifestyle.
It’s all a question of looking beyond the familiar—
beyond baked, fried, mashed and hash browns.
You’ll find more nutritional information and inspiration throughout this booklet. Meanwhile, know your
customers are getting the message—at the store,
in the media and in foodservice—that today’s potatoes are delicious and nutritious. It’s that combination that makes them truly “goodness unearthed.”
Suddenly, you realize that a potato makes a
delicious, healthful “canvas” for creating big-ticket
sides, starters, small plates, salads and even
center-of-plate dishes.
This kind of reassuring message is already helping
fuel a major resurgence in potato popularity. And
that unearths all kinds of new profit opportunities
for you.
Think thinly sliced potatoes in a sandwich to add
rich, satisfying flavor and texture—and a novel
twist. Toss crispy potatoes into a Caesar to take
“croutons” to a whole new level of satisfaction.
Make potatoes the rich, flavorful base for creamy
soups—without the cream. Stuff them, top them or
layer them to create entrées with big “wow” appeal.
For more information and merchandising support,
please visit www.potatogoodness.com.
Red, white, blue and hot!
And now that you can tap into the intriguing
shapes, colors and flavors of today’s exciting
new potato varieties, from fingerlings to blues,
innovation is easier than ever. No wonder so many
chefs, from casual to fine dining, are reinventing
potatoes in fresh new ways, like the ones you’ll
find in this booklet.
Recipe on page 18
So go ahead. Grab a handful of potatoes and start
thinking big. After all, the key to creating unique
menu items that really sell is to balance the familiar
with the new. And there’s no better place to start
than with America’s favorite vegetable.
2
35
BLACKENED
Steak
AND
Potatoes. The
root of
innovation.
BLUE-POTATO
SPINACH
Year after year, potatoes remain the SALAD
best-selling side
Recipein
created
by JosephThey’re
Mammarella
dish
foodservice.
familiar and satisfying,
Director of Franchise Services
easy
to eat and easy to love. Even the simplest side
Saladworks
of creamy mashed or crispy roasted potatoes has
the hree
power
to upsell
entrée
you pair it with.
favorite
steakany
house
flavors—sizzling
steak,
T
and spinach—are
as a
Thathearty
kind potatoes
of popularity
can be yourreinvented
key to building
light, fresh
entrée salad.
profits
all across
your menu, because few ingredients
are so well loved and offer such great value for their
ingredients
Measure
food cost.
Small blue potatoes
6 lbs
Fresh
Olive
oilthinking. Big profits. As needed
The iron
United
States Potato Board is continually
Flat
steak
6 lbs
working
with
leading
chefs
and
operators
to develop
Blackening spice
As needed
new potato
menu
ideas. At our culinary
sessions, it
Sliced
Vidalia
onions
12 cups
happens
over
and
over
again:
Chefs
are
amazed at
1/ cup
Chopped garlic
2
how and
many
truly innovative things they
do with
Salt
pepper
Ascan
needed
potatoes stemmed
once they and
startwashed
thinking about
it.
Spinach,
9 lbs
Crumbled
blue cheese
1 1/2familiar—
lbs
It’s all a question
of looking beyond the
beyond baked, fried, mashed and hash browns.
Method
Suddenly, you realize that a potato makes a
Simmer potatoes until tender, drain and cool. Cut potatoes
delicious, healthful “canvas” for creating big-ticket
in half. Brush cut sides with oil; grill over gas or charcoal
sides, starters, small plates, salads and even
until grill marks form.
center-of-plate dishes.
For each serving, coat 1 (4-ounce) portion of steak with
Think
thinly
sliced
potatoes
a sandwich
to add
blackening
spice.
In large
sauté in
pan,
heat 1 teaspoon
oil;
rich,
satisfying
flavor
and
texture—and
a
novel
sear steak on both sides to desired doneness. Remove
twist.
Tosspan
crispy
intoout
a Caesar
steak from
and potatoes
let rest. Wipe
pan, heatto2 take
“croutons”
a whole
new
level
of1satisfaction.
1/ cup
teaspoons oil.toAdd
onions
and
teaspoon
2
Make
potatoes
the
rich,
flavorful
baseuntil
for creamy
garlic; season with salt and pepper. Sauté
soft but
soups—without
the
cream.
Stuff
them,
top
them
not browned. Add 6 ounces (about 8 cups) spinach
andor
layer
them
to spinach
create entrées
withMound
big “wow”
appeal.
sauté just
until
starts to wilt.
spinach
Red,
white,
and
on plate.
Carve blue
steak into
thinhot!
slices; arrange on top of
And
nowTop
that
you
can tap
into sprinkle
the intriguing
spinach.
with
6 potato
halves;
with 1 ounce
shapes,
colors
and
flavors
of today’s
exciting
blue cheese.
Serve
with
blue cheese
dressing
on the side,
new
potato varieties, from fingerlings to blues,
if desired.
innovation is easier than ever. No wonder so many
Yield: 24 seRVings
chefs, from casual to fine dining, are reinventing
potatoes in fresh new ways, like the ones you’ll
find in this booklet.
Recipe on page 18
So go ahead. Grab a handful of potatoes and start
thinking big. After all, the key to creating unique
menu items that really sell is to balance the familiar
with the new. And there’s no better place to start
than with America’s favorite vegetable.
42
5
Recipe on page 19
Recipe on page 17
6
97
SMOKED MASHED POTATOES
WITH POACHED EGG AND
WATERCRESS PURÉE
Recipe created by
Chef Shawn McClain
Green Zebra
H
ow do you take potatoes to a whole new level of
“mash appeal”? The answer’s as easy as a stovetop
smoker. Smoking cooked potatoes before puréeing them
adds depth of flavor, transforming them into a satisfying
side dish. Here, they stand in for the smokiness of bacon
or sausage in a light, meatless breakfast or small-plate
presentation.
ingredients
Russet potatoes
Half-and-half, warmed
Salt and white pepper
Watercress leaves
Eggs
Sourdough bread
Measure
9 lbs
3 cups
As needed
16 cups
24
24 slices
Method
Bake potatoes in 350°F oven about 30 minutes or until
tender. Cool; cut in half lengthwise. Smoke potatoes in
a stovetop smoker with soaked hickory chips about 20
minutes or until flesh turns golden brown. Scoop out
flesh and pass through food mill into large saucepan. Stir
in half-and-half; season with salt and pepper. Keep warm
or reheat to order.* (Yield: 12 cups)
In boiling water, blanch watercress about 1 minute or
until wilted but still bright green. Drain, reserving some
of the blanching water. In blender; purée watercress
with enough reserved water to make a thick purée. Keep
warm or reheat to order. (Yield: 6 cups)
For each serving, poach 1 egg and toast 1 slice sourdough
bread. Place 1/2 cup potatoes and 1/4 cup watercress
purée on plate; arrange toast and egg on top.
Yield: 24 servings
Recipe on page 19
* As a shortcut alternative, simply add liquid smoke to taste to your favorite mashed
potato recipe.
86
9
Russet
1
Fingerlings
4
toes
P o ta
va r i e
The most widely used potato variety in the U.S.
High in starch; light and fluffy when cooked;
ideal for baking, mashing, frying and roasting.
Firm, waxy and flavorful, these small, slender
potatoes are finger-size (2–4 inches in
length) and come in different shapes.
ties.
fresh
f r e s h i d e as.
Fresh idea
Big-Flavored Oven Fries—Tap into on-trend
Varieties are grown in every color—red, gold,
yellow and purple—with flavors like those of
their larger cousins.
ethnic flavors by drizzling russet wedges with
olive oil and dusting with seasonings like
Fresh idea
Spanish smoked pimentón, Japanese shichimi
Finger-Food Fingerlings—Roast fingerlings
pepper blend or Cajun blackening spices.
whole with olive oil, fresh herbs and coarse
5
4
salt; serve as a shared appetizer with hot
sauce and blue cheese dressing or garlic
Red
mayo for dipping.
Rosy red skin and white flesh. Firm, smooth,
2
moist texture; well suited for salads, roasting,
5
boiling and steaming. Round reds are often
Blue/Purple
referred to as “new potatoes,” but the term “new”
Originated in South America; now becoming
technically refers to any variety of potatoes
popular in the U.S. Subtle, nutty flavor and
that is harvested before reaching maturity.
flesh ranging from dark blue or lavender to
Fresh idea
6
white. Microwaving best preserves color, but
steaming and baking are also recommended.
Roast Reds for Salads—Instead of boiling red
potatoes for salads, try roasting them, whole
Fresh idea
or cut up, to intensify their flavor and bring
Red, White and Blues—Combine blue potatoes
out their sweetness. Then add vinaigrette or a
with whites and reds in salads or roasted
mayo-based dressing.
medleys to make all three colors “pop.”
3
1
White
Yellow
Round and long whites are medium in starch
Widely used in Europe; becoming increasingly
level, with a creamy texture. They hold their
popular in the U.S. Dense, creamy texture and
shape well after cooking. The ultra-versatile
golden color mean you can use less or no
round white can be used in most potato
butter for lighter presentations.
preparations.
Fresh idea
3
6
Fresh idea
Smashed Potato “Cakes”—Cook yellow
“Borrowed” Potato Salads—To create signature
potatoes till tender, then press under a heavy
potato salads, just toss cooked white potatoes
saucepan to flatten. Roast or fry until golden
2
with dressings and ingredients “borrowed”
from other salads, e.g., Caesar dressing and
and serve with a signature sauce, dressing or
seasoned mayo.
grated Parmesan; or ranch dressing, chopped
egg and bacon crumbles.
10
11
Healthy Potato Tips
Moroccan
Grilled Potato Skewers
Recipe created by
United States Potato Board
P
otatoes take a walk on the spicy side in this bold yet
light side dish or small-plate presentation: cooked
red, yellow and purple potatoes, skewered, seasoned with
a flavor-packed charmoula (a pesto like sauce), grilled
and sprinkled with a Near Eastern spice blend.
ingredients
Red, yellow and purple potatoes,
unpeeled, cut into 1 1/2-inch
cubes
Charmoula*
Pickled lemon rind, 1-inch pieces
Bay leaves, fresh or dried
Pitted Kalamata olives
Moroccan Spice Blend**
Measure
On their own, potatoes are lean and healthful. And
there are plenty of great ways to make them even
more flavorful and appealing without tipping that
balance.
• Replace the butter in mashed potatoes with
olive oil, broth, yogurt or full-flavored, fat-free
ingredients like wasabi or chiles.
• Mash potatoes in their jackets, since many
nutrients lie just below the skin.
• Prepare oven-baked “skinny fries” with cooking
spray and a sprinkling of coarse salt.
• Substitute potatoes for cream and butter in
puréed soups for rich texture and flavor without
the fat.
6 lbs
3 cups
48
48
48
As needed
Method
Simmer potatoes until tender, drain and toss with
Charmoula. Cool. Thread one cube of each kind of potato
onto each of 24 skewers, alternating with 1 bay leaf,
1 piece lemon rind and 1 olive.
Grill skewers over gas or charcoal grill, turning to form grill
marks on each side. Sprinkle with Moroccan Spice Blend.
* To make Charmoula, in blender, purée 3 cups cilantro
leaves, 3 cups parsley leaves, 2 cups lemon juice, 3/4 cup
white wine vinegar, 24 cloves garlic, 3 tablespoons kosher
salt, 2 tablespoons paprika, 1 1/2 teaspoons ground cumin
and 1/2 teaspoon cayenne pepper. (Yield: 3 cups)
** To make Moroccan Spice Blend, in spice grinder, pulse to
a coarse powder 2 tablespoons toasted sesame seed,
1 tablespoon dried marjoram, 1 tablespoon dried thyme,
1 1/2 teaspoons sumac and 1/2 teaspoon salt. (Yield: / cup)
.
1
4
Yield: 24 brochettes
• Offer healthy toppings for baked potatoes, fries
or chips, such as salsa, yogurt-based sauces,
roasted vegetables, sun-dried tomatoes, olive
spread, signature barbecue sauces and fresh herbs.
Potatoes & health. Good news for
your business.
The more you and your staff know about the role
potatoes can play in a balanced diet, the more you
can pass that reassurance along to your customers,
so they can feel great about enjoying the potatoes
they love.
Naturally nutritious
A medium (5 1/3-ounce) potato with skin on is:
• fat- and cholesterol-free
• rich in vitamin C
• a good source
of potassium
• 110 calories
• a good source
of vitamin B6
12
13
15
Moroccan
NIÇOISE SALAD SANDWICH
Grilled Potato Skewers
Recipe created by
United States Potato Board
Recipe created by
United States Potato Board
N
P
içoise salads have become a menu mainstay. What’s
less well
known—and
just
as tasty—is
thebold
traditional
otatoes
take
a walk on the
spicy
side in this
yet
French
sandwich
that
layers
the
same
ingredients
on
light side dish or small-plate presentation: cooked a
baguette.
you thought
potato
pizza was
popular,
red,
yellowAnd
and ifpurple
potatoes,
skewered,
seasoned
with
till you see charmoula
what your customers
think
of potatoes
await
flavor-packed
(a pesto like
sauce),
grilled in
a sandwich.
and
sprinkled with a Near Eastern spice blend.
Measure
ingredients
ingredients
Measure
4 lbs
Yellow
flesh
potatoes
Red, yellow and purple potatoes,
24
Baguette
or focaccia
unpeeled,
cut intorolls
1 1/2-inch
lbs
Water-pack
cubes tuna, drained
63 lbs
lbs
Sliced tomatoes
Charmoula*
34 cups
1
Extra
virgin
olive
oil
Pickled lemon rind, 1-inch pieces 48 cup
1/ cup
Capers
Bay
leaves, fresh or dried
48
2
As needed
Salt and
black pepper
48
Pitted
Kalamata
olives
24 needed
Hard-cooked
eggs
Moroccan
Spice
Blend**
As
12 cups
Blanched haricots verts
Method
As needed
Green and black olives
Simmer potatoes until tender, drain and toss with
Method Cool. Thread one cube of each kind of potato
Charmoula.
Simmer
until tender;
drain.with
When
cool
enough
onto
eachpotatoes
of 24 skewers,
alternating
1 bay
leaf,
1
to
handle,
peelrind
andand
cut into
/2-inch-thick slices.
1 piece
lemon
1 olive.
For each
sandwich,
cut
roll in half
horizontally.
Grill
skewers
over gas
or1charcoal
grill,
turning toLayer
form grill
bottomon
half
of roll
with
2 ounces
3–4 tomato
marks
each
side.
Sprinkle
withtuna,
Moroccan
Spiceslices
Blend.
and
3–4
potato
slices.
Drizzle
with
2
teaspoons
olive
oil;
* To make Charmoula, in blender, purée 3 cups cilantro
sprinkle3 with
teaspoon
capers,
saltlemon
and pepper.
leaves,
cups1parsley
leaves,
2 cups
juice, 3Close
/4 cup
roll
or
serve
open-faced.
Garnish
plate
with
1
sliced
egg,
white wine vinegar, 24 cloves garlic, 3 tablespoons kosher
1/ cup haricots verts and olives.
2 2 tablespoons paprika, 1 1/ teaspoons ground cumin
salt,
2
and 1/2 teaspoon cayenne pepper. (Yield: 3 cups)
Yield: 24 servings
** To make Moroccan Spice Blend, in spice grinder, pulse to
a coarse powder 2 tablespoons toasted sesame seed,
1 tablespoon dried marjoram, 1 tablespoon dried thyme,
1 1/2 teaspoons sumac and 1/2 teaspoon salt. (Yield: / cup)
.
1
4
Yield: 24 brochettes
14
12
15
“SUBTERRANEAN” SALAD
Recipe created by
Chef James Schenk
Recipe created by
Destino
United States Potato Board
United States Potato Board
H
ere’s a hearty year-round salad with Mediterranean
roots. Instead of traditional croutons or raw vegetables,
it combines the refreshing crunch and mild bitterness
of frisée with roasted fingerling potatoes and other root
vegetables. A tangy vinaigrette balances these earthy
elements with plenty of bright, sunny flavor.
ingredients
Fingerling potatoes
Baby beets, trimmed
Carrots, peeled and cut
into 1-inch pieces
Parsnips, peeled and cut
into 1-inch pieces
Olive oil
Salt and pepper
Frisée lettuce
Lemon-Mustard Vinaigrette*
Chives, cut into 4-inch pieces
America’s potato industry.
Working hard to help you grow.
PAPAS
ROASTED
A LA
POTATO
AREQUIPEÑA
ACCORDIONS
Recipe created by
Measure
6 lbs
3 lbs
3 lbs
3 lbs
1/ cup
2
As needed
48 cups
3 cups
As needed
Method
Place potatoes, beets, carrots and parsnips in roasting
pan. Drizzle with oil; season with salt and pepper. Roast
in 400°F oven about 45 minutes or until tender. Cool; cut
potatoes and beets in half.
For each serving, toss 2 cups frisée with 1 tablespoon
vinaigrette until well coated; mound on plate. Toss 6
potato halves, 3 beet halves, 3 pieces of carrot and 3
pieces of parsnip with 1 tablespoon vinaigrette; scatter
on top of frisée. Garnish with chives.
* To make Lemon-Mustard Vinaigrette, in blender, combine
1/ cup Dijon mustard, 1/ cup lemon juice and 4 cloves
2
2
garlic. With motor running, slowly add 2 cups olive oil
until emulsified. Season with salt and pepper. (Yield: 3 cups)
Yield: 24 serv ings
A
S
“ u gratin” meets Latin in this classic Peruvian-style
lice and stuff a potato with flavorful ingredients, like
dish, featuring a rainbow of yellow, red and purple
lemons, prosciutto and garlic, then roast. You’ll have
potatoes, baked with feta, mozzarella, chiles and broth.
a creative small-plate or side-dish presentation that really
They’re topped with an oil-filled halved chile, which
sings—especially when you pair it with a boldly flavored
infuses them with flavor as they bake. Serve on the side,
dipping sauce.
or as a small plate or appetizer.
ingredients
Measure
ingredients
Measure
Medium russet or
Yellow
flesh
potatoes,
diced
2241/4 lbs
yellow
flesh
potatoes
Purple
potatoes,
diced
2 1/4 lbs
Thinly sliced
lemons,
1/ lbs
2As
Redprosciutto
potatoes, diced
4 needed
and garlic
Diced
feta
cheese
1As
lb needed
Salt and
pepper
Diced
mozzarella cheese
1As
lb needed
Olive oil
Low-sodium chicken stock
4 1/2 cups
Method
Chopped garlic
2 Tbsp
Cut
each potato
its width into 1/2-inch-thick
Chopped
freshacross
oregano
3 Tbsp slices,
1
stopping
/2 inch
before
the bottom so that the slices are
Aji amarillo
chiles,
seeded,
still joined
at the
Insert 1 lemon, prosciutto
or garlic
skinned
andbase.
julienned
6
slice
into
each
cut.
Place
potatoes
in
roasting
pan,
season
Salt and black pepper
As needed
with
salt and
pepper and drizzle with oil.12
Roast in 400°F
Serrano
chiles
oven
Serve
Oliveabout
oil 1 hour or until golden and tender.
As needed
with
Sun-Dried
Feta
Dip or
Cilantro
leavesTomato Tapenade, Greek
As
needed
Chimichurri Sauce.
Method
To make Sun-Dried Tomato Tapenade, combine 1 cup
In
large bowl,
combine
potatoes,
cheeses,
stock,
garlic,
3/ cup
chopped
sun-dried
tomatoes,
chopped
kalamata
4
oregano
and
aji
amarillo
chiles.
Mix
well;
season
with
olives, 3/4 cup lemon-flavored olive oil and 1/4 cup capers.
salt
and pepper. Divide mixture among 24 (8-ounce)
(Yield: 2 cups)
ramekins.
Cut serrano
chiles
in half
lengthwise;
remove
2/ lb
To make Greek
Feta Dip,
in food
processor,
purée
3
seeds.
Place111/chile
half in each ramekin and fill chile
feta cheese,
3 cups Greek-style yogurt and 3 tablespoons
with
in 400°F
about
45 minutes
until
freshoil.
dill.Bake
Season
withoven
salt and
white
pepper. or
(Yield: 2 cups)
potatoes
tender. Garnish
cilantro
To make are
Chimichurri
Sauce,with
in blender
orleaves.
food processor,
process 6 cups loosely packed cilantro leaves,
1 cup
Yield:
24 serv ings
1
1
vegetable oil, /2 cup garlic cloves, /3 cup dried oregano
leaves, 1 tablespoon salt, 1 tablespoon red wine vinegar
and 2 teaspoons black pepper to a coarse purée. (Yield: 2 cups)
Yield: 24 servings
16
19
17
The United States Potato Board represents more
than 4,000 growers and handlers nationwide. These
men and women work hard every day to deliver the
best, most nutritious potatoes—and exciting new
potato varieties—to the foodservice industry.
We’re committed to building awareness of the
nutritional benefits of potatoes with our multimedia campaign, “Potatoes…Goodness Unearthed.”
And we’re here for you with merchandising support,
nutritional and handling information, recipes, menu
ideas and outreach programs, all designed to help
you innovate with potatoes—and profit from the
appeal of America’s favorite vegetable.
For more information, visit us at
www.potatogoodness.com.
United States Potato Board
7555 E. Hampden Ave., #412
Denver, Colorado 80231
“SUBTERRANEAN”
Potato-Crusted SALAD
Mushroom “galette”
PAPAS A LA AREQUIPEÑA
Recipe created by
Recipe created by
United States Potato Board
Recipe created by
Chef James Schenk
America’s potato industry.
Working hard to help you grow.
Destino
United States Potato Board
H
T
ere’s a hearty year-round salad with Mediterranean
roots.sliced
Instead
of traditional
croutons
or make
raw vegetables,
hinly
potatoes
are all you
need to
an instant,
it combines
the
refreshing
crunch
and
mild
bitterness
eye-catching “crust” for savory galettes or tartlets.
of frisée with roasted fingerling potatoes and other root
ingredients
Measure
vegetables. A tangy vinaigrette balances these
earthy
Dried
porcini
mushrooms
3
oz
elements with plenty of bright, sunny flavor.
1/ cup
Olive oil
4
ingredients
Measure
Fresh
wild and domestic
Fingerling
potatoes
6 lbs
mushrooms,
cleaned
1/ lbs
Baby
beets,
trimmed
34 lbs
and
quartered
2
3/ cup
Carrots,
peeled and cut
Diced
shallots
4
into 1-inch
32 Tbsp
lbs
Chopped
garlicpieces
Parsnips,
peeled
and
cut
Flour
2 Tbsp
into
1-inch
pieces
3
lbsneeded
Salt and white pepper
As
1/ cup
Olive oil
Nutmeg
As
2 needed
Salt andpotatoes
pepper
As
needed
Russet
9 lbs
Frisée
lettuce
48
cups
Vegetable oil
1 cup
Lemon-Mustard
Vinaigrette*
3
cups
Chopped chives
As
needed
Chives, cut into 4-inch pieces
As needed
Method
Method
Soak porcini in 4 cups very hot water until softened.
Place
carrots and
parsnips
in roasting
Strain,potatoes,
reservingbeets,
both soaking
liquid
and porcini.
Strain
pan.
with
oil; season
salt
andporcini
pepper.and
Roast
liquidDrizzle
through
coffee
filter orwith
cloth;
rinse
cut
1
in
400°F
oven
about
45
minutes
or
until
tender.
Cool;
cut
into /2-inch pieces. In large sauté pan, heat oil; add fresh
potatoes
and shallots
beets inand
half.garlic. Sauté until mushrooms
mushrooms,
For
serving,
2 cups
frisée
withand
1 tablespoon
starteach
to soften;
stirtoss
in flour.
Add
porcini
soaking liquid;
vinaigrette
until
wellreduces
coated;to
mound
onthat
plate.
Toss
6 the
simmer until
liquid
a sauce
just
coats
potato
halves,
3
beet
halves,
3
pieces
of
carrot
and
3
mushrooms. Season with salt, pepper and nutmeg. Cool.
pieces
of parsniporwith
1 tablespoon
vinaigrette;
scatter
With mandoline
slicer,
cut potatoes
lengthwise
into thin
on
top of
frisée.inGarnish
slices.
Blanch
boiling with
waterchives.
just until flexible; drain. Lay
make
combine
* To
slices
on Lemon-Mustard
towel-lined sheetVinaigrette,
pan. Brushin
24blender,
(4 1/2-inch)
non1/ cup Dijon mustard, 1/ cup lemon juice and 4 cloves
stick
tartlet molds with removable
bottoms with vegetable
2
2
garlic.
With
motor
running,
slowly
addof2 potatoes.
cups oliveArrange
oil
oil. Line bottoms of molds with 1 layer
until
emulsified.
Season
with
salteach
and pepper.
(Yield: 3them
cups)
over-lapping
potato
slices
inside
mold, letting
1
hang over the sides. Brush with oil. Place /2 cup mushroom
Yield: 24 serv ings
mixture in each mold; fold over potato slices to cover
filling. Brush with oil, place on sheet pan and bake in
400°F oven about 45 minutes or until edges of potatoes are
golden. Cool slightly, carefully unmold, plate and sprinkle
with chives. Galettes can also be assembled and served in
shallow china ramekins.
A
“ u gratin” meets Latin in this classic Peruvian-style
dish, featuring a rainbow of yellow, red and purple
potatoes, baked with feta, mozzarella, chiles and broth.
They’re topped with an oil-filled halved chile, which
infuses them with flavor as they bake. Serve on the side,
or as a small plate or appetizer.
ingredients
Yellow flesh potatoes, diced
Purple potatoes, diced
Red potatoes, diced
Diced feta cheese
Diced mozzarella cheese
Low-sodium chicken stock
Chopped garlic
Chopped fresh oregano
Aji amarillo chiles, seeded,
skinned and julienned
Salt and black pepper
Serrano chiles
Olive oil
Cilantro leaves
1 lb
1 lb
4 1/2 cups
2 Tbsp
3 Tbsp
Yield: 24 serv ings
19
We’re committed to building awareness of the
nutritional benefits of potatoes with our multimedia campaign, “Potatoes…Goodness Unearthed.”
And we’re here for you with merchandising support,
nutritional and handling information, recipes, menu
ideas and outreach programs, all designed to help
you innovate with potatoes—and profit from the
appeal of America’s favorite vegetable.
For more information, visit us at
www.potatogoodness.com.
6
As needed
12
As needed
As needed
Method
In large bowl, combine potatoes, cheeses, stock, garlic,
oregano and aji amarillo chiles. Mix well; season with
salt and pepper. Divide mixture among 24 (8-ounce)
ramekins. Cut serrano chiles in half lengthwise; remove
seeds. Place 1 chile half in each ramekin and fill chile
with oil. Bake in 400°F oven about 45 minutes or until
potatoes are tender. Garnish with cilantro leaves.
Yield: 24 serv ings
18
16
Measure
2 1/4 lbs
2 1/4 lbs
2 1/4 lbs
The United States Potato Board represents more
than 4,000 growers and handlers nationwide. These
men and women work hard every day to deliver the
best, most nutritious potatoes—and exciting new
potato varieties—to the foodservice industry.
United States Potato Board
7555 E. Hampden Ave., #412
Denver, Colorado 80231
Recipe on page 17
© 2008 United States Potato Board